Quinoa, Lentil Sprout and Arugula Salad

• 3/4 cup cooked quinoa, preferably the red or black variety
• 1 cup sprouted lentils or sunflower seeds
• 3 ounces wild arugula or baby arugula (4 cups tightly packed)
• 1/4 red bell pepper, sliced thin
• 1/4 cup broken walnuts (3/4 ounce)
• 1/4 cup crumbled feta (1 ounce)
• 2 to 3 tablespoons chopped fresh herbs, like dill, tarragon, chives and parsley
• 1 tablespoon fresh lemon juice
• 1 tablespoon sherry vinegar or red wine vinegar
• Salt
• freshly ground pepper
• 1/2 teaspoon Dijon mustard
• 1 small garlic clove, pureed with a pinch of salt
• 6 tablespoons extra virgin olive oil, or use half olive oil and half grapeseed oil

1. Combine all of the salad ingredients in a large bowl.
2. Whisk together the lemon juice, vinegar, salt and pepper, mustard and garlic.
3. Whisk in the oil.
4. Toss with the salad, and serve.

quinoa, sunflower seeds, wild arugula, red bell pepper, walnuts, fresh herbs, lemon juice, sherry vinegar, salt, freshly ground pepper, mustard, garlic, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/1014163 (may not work)